Dynamics of lactic acid bacteria in “Pecorino di Tramonti”—a ewe’s milk cheese—with particular emphasis on enterococci: a preliminary study

Mormile, Amalia; Barile, Maria; Mercogliano, Raffaelina; Johansson, Per; Björkroth, K. Johanna; Aponte, Maria; Murru, Nicoletta

doi:10.1007/s13213-015-1094-1

Cited by 9 publications

(5 citation statements)

References 15 publications

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“…In this study, the enterococcal strain was selected because it can be found in a wide variety of conventional dairy products with known useful characteristics, including antioxidant, probiotic potential, acid resistance, and bile salt tolerance (12,14). According to the results of the present, E. durans, as a probiotic bacterial species, reduced the adhesion of clinical S. mutans to microtiter plates in method 1 (P < 0.047) and method 2 (P < 0.0000).…”

Section: Discussionmentioning

confidence: 99%

“…Lactobacillus and Enterococcus species belong to the LAB family and are members of the normal flora of the alimentary tract and fermented food. Enterococcus species are ubiquitous in nature, which is attributed to their survival and resistance to growth inhibition factors, including resistance to high acidity and biliary salts (11,12). of the product but also provides valuable health benefits of probiotics for users (12).…”

Section: Introductionmentioning

confidence: 99%

“…Enterococcus species are ubiquitous in nature, which is attributed to their survival and resistance to growth inhibition factors, including resistance to high acidity and biliary salts (11,12). of the product but also provides valuable health benefits of probiotics for users (12). Enterococcus durans has been introduced on the list of safe materials (GRAS) and identified as one of the permanent residents of the GI tract (13).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Probiotic Enterococcus durans on the Adhesion of Clinically Isolated Streptococcus mutans

et al. 2020

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Background: Streptococcus mutans is the most cariogenic microorganism with high adherence ability to the tooth surfaces. The probiotics have attracted attention as a new and bioecological technique to inhibit oral bacterial colonization. Enterococcal strains, such as Enterococcus durans, are abundant in nature and can be identified as a probiotic. Objectives: Since the reduction of adhesion can be an effective way to decrease the cariogenic potential of S. mutans, the present study aimed to evaluate the inhibitory effect of E. durans on the adhesion of S. mutans. Methods: In this in vitro study, the standard strain bacteria of probiotic E. durans and Streptococcus mutans and 12 clinical samples of S. mutans were used. The ability of S. mutans biofilm formation was assessed. Then, the effect of E. durans on S. mutans adhesion was determined via microtiter plate technique by two methods: (1) Adding a mixed suspension of E. durans and S. mutans simultaneously; (2) adding E. durans 30 minutes before the inoculation of S. mutans to the system. The data were analyzed with SPSS 20 by using paired t-test, and statistical significance was set at P < 0.05. Results: The results showed a decrease in adhesion in the presence of E. durans, with the use of both methods (P < 0.05). Conclusions: Based on the results of this in vitro study, the use of probiotic E. durans decreased the adhesion of S. mutans.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Probiotic Enterococcus durans on the Adhesion of Clinically Isolated Streptococcus mutans

et al. 2020

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“…The negative coefficient of the correlation between the pH and the aerobic mesophilic bacteria (r = -0.97, P<0.01) might indicate the possible adaptation of microorganisms to the lower pH values in the cheese. MORMILE et al (2016) indicated that E. faecium proved to be the dominant species in "Pecorino di Tramonti" cheese, followed by E. faecalis and E. durans. GIRAFFA (2003) and MRKONJIĆ FUKA et al (2017) noticed that E. faecium, E. faecalis, and E. hirae are the most frequent and prevalent enterococci species isolated from cheeses, which was confirmed in our paper, too.…”

Section: Discussionmentioning

confidence: 99%

Assessment of the antagonistic potential and ability of biofilm formation of Enterococcus spp. isolated from Serbian cheese

et al. 2019

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In this paper, the presence, biochemical and physiological characteristics of the members of genus Enterococcus, isolated from traditionally made Serbian cheese, were investigated. The members were identified as: Enterococcus faecium (8 isolates), E. faecalis (14 isolates), E. hirae (4 isolates) and E. durans (4 isolates), using the biochemical tests and MALDI-TOF mass spectrometry. All the tested isolates showed good acidification ability in pure and enriched milk. The antagonism of enterococci on the growth of Escherichia coli ATCC 25922, Proteus mirabilis ATCC 12453, Klebsiella oxytoca KGPMF1, Klebsiella ornithinolytica KGPMF8 and Aeromonas hydrophila, as well as their ability to form biofilms, were examined. The tested isolates showed moderate inhibitory activity (10-22 mm) on the growth of the indicator strains. Among all the isolates, only E. hirae KGPMF9 and E. faecium KGPMF14 showed the ability of biofilm formation. The results provide a basis for further research into the possible practical application of the isolated enterococci.

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“…W doświadczeniach przeprowadzonych przez Mormile i wsp. [15] na serach włoskich powstałych z surowego mleka owczego liczba bakterii kwasu mlekowego wahała się od 6 do 8 log jtk/cm 3 przez cały okres przechowywania, oscylując tym samym na wysokim poziomie, jednak niższym niż wyniki uzyskane w prezentowanym badaniu.…”

Section: Wyniki I Dyskusjaunclassified

Wpływ Startowej Kultury Komercyjnej I Środowiskowej Na Jakość Serów Podpuszczkowych Niedojrzewających Wytwarzanych Z Krowiego Niepasteryzowanego Mleka

ŚMIGIELSKA¹,

Szosland-Fałtyn²,

BARTODZIEJSKA³

2022

zntj

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Background. The Polish cheese market is dominated by products made from pasteurized milk with commercial culture comprising microorganisms with genetically confirmed species affiliation. Current nutritional trends are focused on enriching the diet with natural products containing microorganisms characteristic of a given environment. Therefore, there is a need to look for ways to improve the quality of raw milk cheeses, which are characterized by a unique taste and aroma, as well as a large variety of lactic acid bacteria from a region. The aim of the study was to determine the quality of unripened rennet cheeses made from unpasteurized milk with two starter cultures: commercial and environmental. A microbiological analysis was carried out in order to: determine the total number of microorganisms, the number of mesophilic lactic acid bacteria, Escherichia coli and the presence of pathogens: Listeria monocytogenes and Salmonella spp. and staphylococcal enterotoxin. Results and conclusion. The microbiological quality of raw milk met the requirements for the total number of microorganisms laid down in the Regulation of the European Parliament and of the Council No. 853/2004, the Commission Regulation No. 2073/2005 (as amended). In cheeses produced using the environmental culture, the number of mesophilic LAB was significantly higher than in the other type of cheese. No pathogens or staphylococcal enterotoxin were detected in any of the products. During a sensory analysis of cheeses after production, it was found that they were very similar to each other in terms of overall acceptability. After 14 days of cheese storage, differences in sensory quality were found in favor of the products made using the environmental starter culture. All tested cheese samples met the requirements for microbiological safety.

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Dynamics of lactic acid bacteria in “Pecorino di Tramonti”—a ewe’s milk cheese—with particular emphasis on enterococci: a preliminary study

Cited by 9 publications

References 15 publications

Effect of Probiotic Enterococcus durans on the Adhesion of Clinically Isolated Streptococcus mutans

Effect of Probiotic Enterococcus durans on the Adhesion of Clinically Isolated Streptococcus mutans

Assessment of the antagonistic potential and ability of biofilm formation of Enterococcus spp. isolated from Serbian cheese

Wpływ Startowej Kultury Komercyjnej I Środowiskowej Na Jakość Serów Podpuszczkowych Niedojrzewających Wytwarzanych Z Krowiego Niepasteryzowanego Mleka

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